Ended up going out for sushi after seeing “The Judge”.
Chicken wings tonight with Franks Hot Sauce! With a simple salad on the side. I haven’t got any blue cheese though, so no blue cheesing dressing, boo!
Slightly fortunate accident.
I went shopping a couple days ago, and just figured out recently I had put some drumsticks in the Fridge rather than the freezer.
Anyway I got home today, realizing I needed to shovel the fricken’ sidewalk and driveway, and I had no snow-shoveling day dinner on tap. Then I found the Drumsticks and realized, yes I did 
Although usually I braise Thighs or whole Leg quarters, there was nothing different about braising some drumsticks- simple grandma style.
Drums coated in flour browned and crisped in the dutch oven in olive oil. One lonely leftover bacon strip diced and crisped, Shallots, onion and apple softened, then the chicken back in. White wine, chicken stock, and a couple lemons worth of juice, then covered with rosemary, oregano, thyme and chives, and ovened.
45 minutes of sidewalk shoveling, then put it all on some buttered egg noodles.
I love winter food so much more that summer food.
Spaghetti alle vongole tonight.
How does that even happen?! 
I achieved pretzel pizza crust success! Totally worth the extra effort.
This is the crust recipe I used but I made my own sauce: Pretzel Crust Pizza - Creme De La Crumb
That is me, indeed. 
Yay! Glad to see my recipe getting traction. I made a pork paprikash with spaetzle/galuska/nokedli the other day. The cold spell we’ve been having is awesome for hearty Hungarian fare!
As for preserved lemons, I quarter them (well, split them in quarters down to one end, but not all the way through) and salt them and pack them in a jar for at least a month. I haven’t tried these quick preservation recipes. I’m not sure how they could work, honestly, given that it’s the rind that you’re using, and you need the time for the salt to do its magic.
I’ve still been on an Indian kick for the last couple weeks, so I did a shrimp masala thing, and tomorrow, I’m looking at perhaps having a lentil tadka type of thing. Then Friday, it’s sausage making day (I went in on 20 lbs of pork shoulder with a couple of friends. That is, 20 lbs is my share.)
I’m curious about that myself my educated guess is that it had to do with a drunken 3:30 Am pancake fry-up and… next morning, Profit???
Wednesdays are the night I get together with my gaming group. So I’ve developed the habit of stopping and picking up Chinese food on the drive home. Last night’s choice was sweet and sour chicken.
Just got word we’re having Italian wedding soup tonight. One of the many reasons I married that woman.
Have some leftover grilled chicken so I’m making chicken spring rolls with peanut dipping sauce. Light and totally not winter food, but I had a craving for something Thai.
BTW, I totally dug the capers in cornbread muffin idea: I poked five into a flower shape on top of a couple before baking so they made a pretty pattern and added a nice (I thought) pop of salty tangy yum.
Suspicion confirmed. I didn’t want to out him.
As it turns out, I didn’t wind up making the paprika chicken until yesterday. I’ve made this about six times and fallen asleep while it was cooking fully HALF of these attempts. Take last night… I put it on to simmer around 8:30 and woke up at 1:30am. Let’s just say that the chicken is tender. I will blame this on paprika & onion’s narcotic fragrance and shield my wine consumption from all liability.
Spicy, healthy, veg-filled and featuring lean protein, delicious spring rolls were followed by … chocolate ice cream with chocolate syrup and sprinkles, cuz that’s how I roll.
The dinner request is in.
I’ll make rib-eye steaks. The SO will bake an acorn squash, which I’ll have to cut in half for her.
Ooooof, I didn’t even notice the bad pun I made up there. wince Sorry.
Tonight I’m trying English beef ribs per the newest Cooks Country: braised and then finished with a spice rub. They say these are Texas style; we shall see.
This weekend New Guy will be making a pinwheel: beef around spinach and provolone. He made it once before and it was goo-ooood. If all goes as planned his parents will join us for dinner.
I also have all the makings for beef-and-vegetable stew (or soup, or something) so that’s on the agenda at some point to complete the cow trifecta.
Mooooo, everybody!
A mess of sauteed kale, topped with a couple of eggs and some labneh cheese.
I have some wonderful free-range rib-eye steaks and ground beef, plus free-range chicken, in the freezer but I forgot to take anything out this morning. Dammit, I’m starving.
Pinwheels have been postponed. The beef/veg soup came out tasty, and the beans from a couple of days ago were refried in bacon grease into velvety, luscious deliciousness.
The ribs are good, although the recipe calls for oven-braising at 350 for 3 hours, which made mine not so much fall-off-the-bone tender as they were completely falling apart. Next time, I think 3 hours at a mere 250 might be better. The flavor was wonderful, and the fat got a crispy, spicy-sweet crust that I thoroughly enjoyed.
What’s everyone else doing over the weekend?
This was surprisingly easy and came out really good!
2 chicken breasts
1 can of chopped tomato (garlic flavor)
1 bag cheap frozen green beans
salt
black pepper
Add the tomato and green beans to a skillet and bring to simmer.
Add chicken breast cut thin.
Salt and pepper.
I left it covered on medium for about 12 minutes, then uncovered to simmer and allow to thicken.
I served it alone and really liked it! I’ll be doing this dish again.
Ham & Swiss on Jewish rye, with mayo and yellow mustard.
Pomegranate seeds on the side.
I made another very quick and very easy chicken dish that came out superb!
1 chicken breast sliced into thin pieces
Partial bag of frozen broccoli florets
Thick cut bacon
Salt
I diced up about 5 slices of the bacon, reserving one half slice whole.
Added the bacon to a very hot skillet to cook, then removed bacon and dumped grease.
Then reduced heat to medium-high and added the bacon back in, along with the broccoli and the chicken. Then threw in that remaining bacon slice to add grease and sprinkled in some salt.
Then just stir fry until done.
Wow, that was good! And easy!